Vegan Easter Menu

Easter is just a few weeks away, and if you’re planning to host Easter lunch this year, now is a great time to start planning the menu!

Traditional Easter meals – at least here in the south – seem to center around some kind of animal product. Ham is often the star of the show, with mayo-based salads and maybe some deviled eggs alongside. It might seem a little bit difficult to buck these food traditions, but a big part of eating vegan is reimagining your plate to focus on plant-based foods rather than animal-centric ones.

Since Easter comes right at the start of the springtime bounty, a great way to veganize your Easter meal – or even just a part of it – is to focus on what’s fresh and seasonal right now. Of course, the veggies in season are going to vary a bit from region to region, but I’ve tried to put together a menu that showcases the delicious flavors of spring!

Watercress Salad with Strawberries

Serves 8

Slightly-bitter watercress goes beautifully with the sweetness of strawberries. Add some nuts for protein and crunch, and you are in business! You can make the dressing 2-3 days in advance, if you like, to save yourself some time on Easter Sunday.

Ingredients

4 cups of watercress

3 cups of lettuce, chopped – choose whatever is fresh and seasonal where you are

4 cups of strawberries, sliced, with stems removed

1† bunch spring onions, chopped

1/2 cup balsamic vinegar

1/4 cup olive oil

1 shallot, chopped

1 clove garlic

salt and pepper, to taste

1/2 cup toasted pine nuts

Directions

In a large serving bowl, toss together the watercress, lettuce, strawberries, and onions. Top with the almonds

Combine the vinegar, oil, shallot, garlic, salt, and pepper in your blender, and blend until smooth.

Roasted Spring Root Vegetables

Serves 8

Roasted veggies are such a crowd-pleaser, and this is my go-to dish when I’m contributing to Easter lunch at my in-laws’ place. Even the non-vegans go back for seconds! You can prep the veggies and toss with the oil the night before, so you’re not scrambling to get everything prepped on Sunday.

1/4 cup truffle oil – if you don’t want to spring for truffle oil, you can use olive oil, but truffle oil adds a depth of flavor to this dish that’s pretty amazing

salt and pepper, to taste

Directions

Preheat the oven to 450F while you prep your veggies.

Toss all of the veggies with the oil in a large baking dish. Pop them in the oven, once it’s preheated, and bake for 20-30 minutes, stirring every 10 minutes. Your veggies are done when they’re tender and just a little bit browned.

Three Bean Salad

Serves 8

There’s something so comforting about a three bean salad, isn’t there? You can put this dish together a few days in advance. In fact, the beans get even tastier if they have the extra time to marinate!

Ingredients

2 1/2 cups fresh green beans, stems removed

1 15 ounce can chick peas

1 15 ounce can red kidney beans

1 shallot, minced

1 clove garlic, minced

1/4 cup olive oil

1 tablespoon maple syrup

1/2 teaspoon mustard powder

1/2 cup apple cider vinegar

salt and pepper, to taste

Directions

In a medium saucepan, add the green beans with just enough water to cover. Bring to a boil and cook for just 1-2 minutes, until the beans are tender. Immediately transfer the green beans to a colander and douse them with cold water, so they stop cooking.

In a large bowl, toss together the green beans with the remaining ingredients, and let everything marinate for at least an hour before serving. Give everything another toss just before serving, to make sure the beans are coated in the dressing.

Strawberry and Apricot Salad

Serves 8

Nothing says springtime like fresh fruit, and this salad features all of the goods with none of the filler fruits. I dare you to find a melon! I wouldn’t make this salad until the day-of, since the fruit will soften as it sits. If you’ve got leftovers, try tossing them into your morning bowl of soy or coconut yogurt. You won’t be sorry!